Aunt Mary'S Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, sliced
1 can tomato soup
1 c. red wine vinegar
3/4 c. sugar
1/2 c. oil
salt and pepper to taste
2 green peppers, sliced
1 red onion, sliced

Preparation

Cook carrots to \"just crisp\" stage and drain; set aside. Combine in saucepan the tomato soup, vinegar, sugar, oil, salt and pepper and cook until well blended.
In a large serving bowl, mix together all ingredients.
Serve warm or chilled to compliment your dinner.